Trained in Fashion Design at college,won scholarship so stuck with it thou when I travelled I fell into cooking for a wealthy family in New York. Came home after 7 yrs in USA No professional training BUT did a brief stint as 2nd chef in a silver service Russan Rest.Learnt a lot Then worked briefly as Entree & Pastry chef at The Australian Club back in the early 1980s Started my own cottage industry with Rhubarb Chutney, Strwberry jam, Lime Mrmlde, Tomato Relish &Chocolate & Walnut Roulades then ran a bistro in a pub Now I love to cook for family & mates